12:06 | October 7, 2017

BLUEBERRY FETA SALAD

Food

Meet your new favourite salad. It’s mostly just cheese, blueberries, and quinoa… but, still counts as a salad. Right?… RIGHT?? 😅

^After you mix it all together, before you put it in a fancier bowl. To appear fancy.🍸

Fancy bowl.

Uhg, so good. 😩 You’re welcome.

Happy Friday!

Before we get into this salad business, which I’ve food-porned all over above…… I NEED UR HELP! Went to my first pilates class in LA today (I just moved here), and it defs was not the same as Vancouver. I am used to the “megaformer” Pilates and not the traditional Pilates. Seemed very fast, hectic, and almost… out of date? Does anyone have recommendations for the “slow style” megaformer pilates in LA, specifically, Santa Monica? Please email me!! robyn@skinnybelle.com, I’m new here. Girl needs some local tips. 🙏🏻

Alright so back to the best salad you will ever consume. Not trying to ring-a-ding-ding my own bell here or anything, but it is the best.

Why did I make salad today?

Because I am 150% planning on stuffing my face at In-N-Out tonight. Like the classy gal I am. It’s date night and I want to look extra hot for my bf, so I made the glamorous suggestion to go to In-N-Out. That’s how you impress men, right? 🤓

^^ME 💯

Moving right along… my pre-hamburger/fries/milkshake meal was this FREAKING PHENOMENAL salad. Sooooooo good. 🥗

It is so hard to name my recipes because I want you guys to fully understand the awesomeness of the recipe from the title alone, which inclines me to list every single ingredient… But that may be a bit much. Just a bit. 😉

Anyways, if you want a salad that doesn’t taste like grass, a salad that is filled with hearty goodness… this one’s for you my friends.

Eat it up.

Dressing

  • 3 tbsp EVOO (extra virgin olive oil, I don’t fuck with any other oil)
  • 4 tbsp meyer lemon (if you don’t have meyer do 1 – 2 of regular lemon or you will legit die)
  • 1/2 tsp garlic powder
  • 1/2 tsp Dijon mustard
  • 1/2 tsp whole grain Dijon
  • Fresh ground salt + pepper to taste

Instructions: put all that stuff in a jar. Shake it. Taste it.

Salad

  • 4 – 5 dino kale leaves, washed and cut up thin (I always remove the stems)
  • 1 cup fresh blueberries
  • 2 cups pre-cooked and cooled quinoa
  • 1/4 purple onion, super thinly sliced
  • As much feta cheese as your little heart desires (mine desired a lot 😝)

All you do is mix everything together, and enjoy!! I seriously hope you guys love this salad as much as I do.

That being said… off to In-N-Out!! 🍔

 

xoxo,

 

7:03 | June 4, 2017

ROASTY TOASTY POTATOES

Food

Calling this “Roasty Toasty Potatoes” will totally fuck up my SEO. So worth it.

Food blogging is back on Skinny Belle!!! My recipes took a bit of a hiatus there, but I KNOW you guys missed me posting 20 photos of the same dish and rambling on about how it is ah-mazinggggg for way longer than is probably socially acceptable. But alas, I am back with more recipes for ya’ll and I will do my best to control ramblings and excessive photos. (Key word: do my best.)

Ok so these potatoes, are the potatoes of all potatoes. Well the roast variety, that is. Also I like to call potatoes potates, I think it suites them better.? So anywho, these potates are crispy AF and are as close as you can get to perfection with your classic roast potato.

We need to talk about the ketchup. I LOVE ketchup with certain foods and the world just needs to accept it. I am also not talking about hipster “organic house-made tomato ketchup” (vomit) that gets served at basically every brunch place. Can we all just admit that none of us are above Heinz? Because we are not. And it is the best. So yes, if you are hood like me dip these Roasty Toasty Potatoes in as much real ketchup as your little heart desires.

Here’s what you need to make these babies:

  • Red potatoes (any kind work really, I like the red ones for this)
  • 5 cloves garlic whole
  • 2 tbsp or so of dried parsley
  • White onion sliced into 1 inch slices
  • 5 tbsp extra virgin olive oil
  • Fine ground sea salt
  • Fresh cracked pepper

Directions:

Step 1

Preheat oven to 425 degrees F. Once it has been heating for a bit, put 4 tbsp of EVOO in your pan WITH RIMS (you will have a nasty ass grease fire in your oven if the pan doesn’t have rims). Heat the pan up by itself in the oven for about 8 minutes. Watch it carefully, because if it starts to smoke it is too hot! **This is a key step to making these Roasty Toasty Potatoes extraaaaa crispy. Which makes them like fries ?, which makes them great. So heat that pan ladies.

Step 2

Chop up your potatoes into large chunks and throw them in a large bowl with your garlic cloves, parsley, inion, 1 tbsp EVOO, and salt + pepper. Once the pan is hot, immediately transfer the potatoes to the pan and put back in the oven right away.

Step 3

Bake them for 20 – 25 mins AND DO NOT TOUCH. They must stay as-is to get crispy and delicious. So resist the temptation to move them and just let them be. After about 20 mins, take them out and flip them over making sure the potatoes are changing edges on the pan. Bake for another 15 – 20 mins.

Step 4

Salt and pepper more to taste (I have a heavy hand with the salt) andd….. ENJOY!!! ?

xx,

7:55 | October 19, 2016

PARMESAN EGGS

Food

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Creamy, rich, almost too good to be true.

Don’t get me wrong, I love to cook, but my god wouldn’t it be nice to have one of those fancy live-in chefs to make me this every morning. Be that person who wakes up and is like “sir, could you please whip me up those delectable parmesan eggs?” Obviously said in a thick British accent. Because, duh.

Anyways it would be SO GOOD to have someone there to cook you food when things get really busy. But for now, I give you another amazing simple recipe that is literally so packed with flavour I thought I was going to have a heart attack while consuming it. Or maybe that was the copious amounts of cheese…. either way. Delicious nonetheless.

This recipe is another one I have tried from Chrissy Teigen’s cookbook: Cravings. I have to say, really miss that girl’s blog. Back in the day (before she was super famous) her blog was the BEST. So honest, vulgar, and just generally amazing. Don’t get me wrong, her cookbook is great too and I love the recipes (hence the second feature on my blog), but it is missing that little bit of spunk that she had in her blog writing. Ok it was a lot of spunk, and a lot of f-bombs. But it was great. So Chrissy if you are reading this, come back to us!! 😛

Ok ok enough rambling. Recipe time. **This recipe is not straight from Chrissy’s book, I modified it 🙂

Here we go.

Ingreds:

  • 1 cup finely grated Parmigiano-Reggiano cheese
  • 1/2 cup heavy cream
  • 1 tsp finely chopped parsley
  • 1/2 tsp fine ground sea salt
  • 1/2 tsp fresh ground black pepper + more to taste
  • 2 tbsp butter
  • 4 eggs

Step 1: In a medium bowl, whisk together parm, cream, parsley, salt, and pepper. 

Step 2: Either use two 6-inch skillets or one large skillet, and heat 1-2 tablespoons of butter over medium heat. Add the cream mixture and let it bubble all the way through for about 1 – 2 minutes.

Step 3: Crack your eggs in the pan and let them cook until the egg whites are set and the yolks still runny (uhgggg, can you say #foodporn?) This should take 2 – 3 mins.

Step 4: Season that mouth-watering pan with more salt, pepper, and parmesan and grab a french baguette and DIG IN. Don’t bother taking this out of the pan, because, flavour. 

Anywho, this is what is happening in my kitchen this morning? Come over and help me clean up? Please? Someone? ? I am legit the worst for this, love to do all the creating and mess making, but not the cleaning up. Maybe I should trade that imaginary chef in for a real-life cleaner. This could be a much better plan. Hmmmm…. 

Haha hope you enjoy this recipe! I know I did. ☺️

 

x,

 

Robyn-Signature

9:03 | October 3, 2016

PROSCIUTTO CRISPS

Food

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Quick, easy, and looks fancy. ?

Seriously though. These are so easy and your friends will think you are a big fancy chef because you stacked some stuff on a small piece of toast. If we are being real that is what this “recipe” is. Hehe (insert devil emoji.)

Anyways, if you want to be full of trickery like me and pretend to be fancy, here is what you need to make these delicious little appetizer bites.

  • Baguette, cut into thin slices and LIGHTLY toasted
  • Prune spread (available at Whole Foods)
  • Thin slice of asiago cheese
  • Prosciutto
  • Thin green onions

Uhg so good. If I am being totally honest here, I just made these and ate them all by myself. Because, #blogging. ? My suggestion is you do the same, because they might just be too good to share. 

 

x,

 

Robyn-Signature

9:31 | September 21, 2016

SHAKSHOUKA

Food

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So flavourful you will want this morning, noon, and night.

Flawless. Literally flawless. Today I took the Middle Eastern dish called Shakshouka, and spiced it up Skinny Belle style. What does this mean? Adding ALL THE FLAVOUR. 

For real I am not even exaggerating with how fantastical this meal is. The best part? It will fly as a breakfast lunch or dinner. Diversity at its best. 

Ingreds:

  • 3 – 4 large organic brown eggs
  • Your favourite tomato sauce (I like to use the Classico Florentine Spinach and Cheese sauce. My friend told me I should be ashamed at this because I am Italian hahah)
  • 1/2 chopped red onion
  • 1/4 cup chopped parsley
  • EVOO (extra virgin olive oil)
  • Salt/Pepper to taste
  • 3-4 garlic cloves (the more the merrier)
  • 1/4 tsp cumin
  • 1 tbsp Worchestershire sauce

Step 1: Heat up your frying pan with the EVOO to medium/low heat. Cook the chopped red onion until it is soft. Be careful not to overcook it. Add the garlic in at the last minute and just begin to cook it (it burns super easy so be careful.)

Step 2: Add in the tomato sauce, worchestershire, and cumin. Stir, bring to a low boil, and reduce to low heat.

Step 3: Stir in parsely and simmer on low for about 5 – 10 mins.

Step 4: Make egg sized holes in the sauce, and crack the eggs into them. Cover the pan and poach for about 5-7 minutes.

Step 5: Spoon egg and tomato sauce over toast and ENJOY!!

 

I will be eating this all week long, without a doubt. Hope you enjoy this recipe as much as I do!

 

x,

 

Robyn-Signature

10:51 | September 6, 2016

MEXICAN STREET CORN

Food

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Corn, cheese, and a whole bunch of spicy goodness.

This is a recipe I tried from Chrissy Teigen’s cookbook the other day. I will be the first to admit that I am her number one fan. She is HILARIOUS. Back in the day (I am talking like 5+ years ago aka pre-famous times) Chrissy’s food blog was THE BEST. So authentic, so crude, so amazing. Her book is the bomb too, a few less swear words and a bit more censored, but nevertheless still great. I believe it says somewhere in there that cooking naked “brings out the flavour.”?  What I am trying to say is her blog was great, and so is her cookbook. #fangirl

This Mexican Street Corn will have you looking slightly savage. I promise you when I ate this there was nothing pretty about it. Cheese and corn everywhere. Soooo worth it. 

Here we goooo friends, ready?!

Ingredients:

  • 3/4 cup of finely grated Parmigiano-Reggiano
  • 1/2 tsp freshly ground black pepper
  • 4 ears of corn
  • 1 tbsp vegetable oil
  • 1 tsp finely ground sea salt
  • 2 tbsp mayonnaise
  • Cayenne pepper
  • Chilli flakes
  • 1/4 cup chopped cilantro
  • 1 lime, cut into wedges

Lessssgooo!

Step 1: Preheat a large cast-iron skillet over medium-high heat. Get a large plate and put the grated cheese and pepper on it.

Step 2: Grease up your corn (lol) with oil and season with salt. Lay the corn in the skillet and cook, turning every two minutes, until some bits are blackened and the corn is cooked. Should take about 8 minutes.

Step 3: Do this part quick so the corn doesn’t cool down and your cheese can get all melty melty. Brush each piece of corn with a thin layer of mayo (this got kind of ghetto. But trust me it’s good) and then roll in the cheese mixture and sprinkle with cayenne and chilli flakes to taste. 

Step 4: Put all that delicious cheesy corn on a flatter and cover with the chopped cilantro + lime wedges for serving. + one more salt + pepper for good luck. ?

SO DAMN GOOD. ?

Enjoy!!

 

x,

 

Robyn-Signature

10:17 | August 28, 2016

LEMON + BASIL PENNE SALAD

Food

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A zesty little pasta salad to brighten up your day!

Really don’t want to give myself toooooooooo much credit here, but I TOTALLY KILLED THIS ONE. Heaven on a plate. 

Fresh cherry heirloom tomatoes getting all amongst the basil + penne? I don’t even need to sell this one. Nothing about that combination could possibly be wrong. 

So let’s just get down to it.

Ingreds:

Lemon Dressing

  • 3 parts EVOO (extra virgin olive oil)
  • 2 parts fresh squeezed lemon juice
  • Finely ground sea salt
  • Coarse ground pepper
  • Garlic powder

Salad

  • Cooked penne (al dante)
  • Red + yellow heirloom cherry tomatoes
  • Fresh basil chopped (or not, if you’re bad like that ?)
  • Thinly sliced purple onion
  • More salt + pepper to taste! 

And here’s how we do it folks.

Step 1: Make your dressing. Just put all the ingredients in a bowl and whisk together. I like to go wild with the garlic (because flavour,) so I use a VERY generous pinch of garlic in my dressing. Living on the wild side, I’m aware. ?

Step 2: Throw all your salad ingredients in a bowl, and lightly toss and add one last dash of salt and pepper. 

This should take you no more than 20 minutes in total to make, and probably under 3 minutes to consume. If you eat like me, that is. AKA like a rabid dog. (Wish I was kidding.) ?

My Lemon Basil Penne Salad is perrrrfect for a summer lunch or BBQ. 

Try it out and let me know how it goes! 

 

x,

 

Robyn-Signature

8:04 | August 23, 2016

RICE PAPER ROLLS

Food

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Taste like heaven and are basically negative calories. WINNING.

If you have yet to discover the wonder and joy of rice paper wraps, you have not lived. I repeat…. HAVE NOT LIVED.

These little wraps are the perfect vehicle for veggies/fruit/protein, basically whatever floats your boat. The calorie content in them is negligible which obviously leaves more room for Nutella later.

The only downside — they are tricker little suckers to wrap. Once you get the hang of it you will be fine, but I have to warn you the first few might be a little rough haha. ?

Ready to get started? Here is what you need:

  • Rice paper wraps
  • Lettuce
  • Avocado
  • Red cabbage
  • Black sesame seeds
  • Carrots
  • Cucumber
  • Mango
  • Fresh Cilantro

Step 1: Chop up all your ingredients very fine.

Step 2: Get a large bowl and fill it with warm water.

Step 3: Completely submerge your rice paper wrap for about 5 seconds in the bowl of water. Then, place it on a flat surface and let it sit for another 5 – 10 seconds until it becomes sticky. 

Step 4: Put your ingredients of choice in the middle of the wrap, and wrap it up like a burrito! 

BOOM. Done!

Typically these are eaten with peanut sauce (which is not so good for you + annoying to make) so I decided just to eat mine with some spicy thai sauce I had in the fridge and soy sauce. Tasted delish to meeee. 

Thoughts? Comment below!

 

x,

 

Robyn-Signature

8:55 | July 24, 2016

TOMATO AND AVOCADO SALAD

Food

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A perfect summer salad, that you actually WANT to eat!

Let’s start by pointing out that salads have a seriously bad reputation. Salad is typically the sort of thing you eat when you are dieting, and there tends to be minimal enjoyment in eating them (at best.) WELL THINK AGAIN. Salads can be beautiful delicious creations, if you know what you’re doing. I swear if I see one more person eating iceberg lettuce with crappy ranch sauce and deep fried croutons……… I may actually cry.

So here’s how you do it right, friends. This salad is so simple but ohhhhh so flavourful.

Ingredients:

  • 2-3 roma tomatos
  • 1 avocado
  • 1 finely chopped onion
  • 3 tbsp fresh squeezed lime juice
  • 1 tbsp EVOO (extra virgin olive oil)
  • Coarse sea salt
  • Fresh cracked pepper
  • 2 tsp dried basil leaves

Step 1: Whisk your lime juice, EVOO, sea salt, pepper, and basil together. 

Step 2: Chop your onions, avocado, and roma tomatoes. Toss with your dressing and boom! All done 🙂

See? I told you. Super easy. 

This is perfect if you are busy and still want to eat healthy and delicious foods! Loveeee this.

Enjoy!

 

x,

 

Robyn-Signature

7:45 | July 7, 2016

CHORIZO EGG SANDWICH

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A little spicy, a lot messy, and even more tasty!

Ohhhhhh baby yes. Would you look at these gorgeous little creations that have come down to heaven to us in the form of a breakfast sandwich? Simply beautiful.

These are a huge mess to eat because chorizo isn’t really the best to form patties with, but I am definitely willing to get chorizo all over my face/shirt/table/hair/left foot/etc because it is so scrumptious. Messy food is fun. Messy food is good. So embrace the chorizo that is undoubtedly going to be all over you in about 10 minutes.

Here’s what you will need to start your weekend right with my Chorizo Breakfast Sandwiches.

Ingredients:

  • Ground chorizo from Whole Foods
  • Sharp cheddar cheese
  • Eggs
  • Butter
  • Salt
  • Pepper
  • English muffins (I used whole wheat!)

Step 1: Form 4-inch round patties with your chorizo and set them aside.

Step 2: Heat up your skillet with EVOO and try until browned and cooked all the way through. I like to make sure my meat is well done, so I did about 5 minutes a side. If you like to live on the wild side, 4 minutes per side should do! Once these are done set them aside on a plate (or in the oven on “keep warm” mode.)

Step 3: Make your eggs “over easy” by having your skillet on medium heat and cooking only a few minutes per side. Make sure that yolk stays nice and runny!

Step 4: While you are cooking the eggs, cut your english muffins in half, lightly toast, and slather those babies in butter.

Step 5: Assemble the sandwiches!! I like to do egg –> cheese –> chorizo so that the cheese gets nice and melty between the hot chorizo patty and egg.

And finally…… DIG IN!!! This is the perfect breakfast after a big night out. Just enough grease, and just healthy enough that you won’t feel bad about eating something that feels so indulgent. And remember, like I always say, BALANCE is the key!

Enjoy!

 

x,

 

Robyn-Signature